Finding time for a nutritious dinner can be a challenge during a busy week. This chicken tortellini salad is a reliable solution because you can prep it ahead of time and serve it whenever your family is ready to eat. Most pasta salads lean heavy and dull after sitting overnight. The tortellini in this version stays softer and richer because the dressing coats the warm pasta before it cools.
Why You Will Love This Chicken Tortellini Salad With No Mayo
- Budget-Friendly Uses simple staples like onions, peppers, and pasta.
- Time-Saving The chicken bakes while you prep the vegetables, keeping your active kitchen time low.
- Fresh Taste The homemade dressing is much brighter than store-bought versions.
- Versatile You can serve this dish warm immediately or cold the next day.
- Customizable It is a great way to use up whatever fresh vegetables you have in your crisper drawer.
Ingredients for this Simple Chicken Pasta Salad
- Chicken Breasts: These provide a lean protein source. Cutting them on the bias ensures even cooking.
- Fresh Tortellini: Using fresh rather than dried pasta results in a softer texture and faster cook time.
- Dijon Mustard: This acts as an emulsifier, helping the oil and vinegar stay blended.
- Honey: A small amount balances the acidity of the red wine vinegar.
- Vegetables: Bell peppers and cucumbers add a necessary crunch to contrast the soft pasta.
Making this Easy Chicken Tortellini Salad
- Prep the Chicken Preheat your oven to 375°F. Lay the chicken on a foil-lined tray and season with salt, pepper, and olive oil. Seal the foil tightly to lock in moisture. Bake for 20 minutes or until the internal temperature hits 165°F.
- Boil the Pasta Cook the tortellini in salted water. Watch for them to float to the surface, which usually means they are ready. Drain and let the tortellini sit for a few minutes.
- Chop the Veggies While the chicken bakes, dice your cucumber and bell pepper into bite-sized pieces and slice the onions thin.
- Emulsify the Dressing Combine the oil, vinegar, mustard, and honey in your jar. Shake or whisk until the liquid looks uniform.
- Assemble Combine the warm pasta, vegetables, and sliced chicken in a large bowl. Pour the dressing over the top and toss gently.
Troubleshooting the Make Ahead Pasta Salad
- Dry Chicken If the chicken feels dry, ensure you are sealing the foil packet tightly to steam the meat in its own juices.
- Separated Dressing If the dressing separates, add another half-teaspoon of Dijon mustard and shake again | the mustard is the key to a stable emulsion.
- Dry Salad The secret is to toss the pasta in the dressing while the noodles are still slightly warm. This allows the pasta to absorb the flavor without soaking up all the moisture. If it looks dry the next day, add a tiny splash of olive oil or vinegar before serving.
The tortellini salad would go great with my apple swiss salad!
This make-head tortellini salad would pair great with my pineapple pretzel fluff for a nice summer meal.
FAQ's
Can I use rotisserie chicken instead of baking it myself?
Yes! Using rotisserie chicken is a great shortcut and still adds great flavor.
What kind of tortellini works best for this salad?
Cheese-filled tortellini is perfect, but you can also use spinach or meat-filled varieties.
Can I serve this salad cold?
Yes, it’s delicious cold or warm. Just chill the tortellini and dressing before combining.
How long will the chicken tortellini salad last in the fridge?
It keeps well for up to 3 days in an airtight container—great for meal prep!
What veggies can I add to the tortellini salad?
Try cherry tomatoes, spinach, cucumbers, bell peppers, or red onions for extra crunch and flavor.
How do I know when the tortellini is done boiling?
When cooking fresh tortellini, they are usually finished within a minute of rising to the top of the water.
Recipe
Easy Make Ahead Chicken Tortellini Salad
396kcal
Ingredients
For the chicken:
- 2 chicken breasts cut on bias
- 2 tablespoons of olive oil
- ½ teaspoon each of sea salt and cracked black pepper
Salad:
- 1 pound of fresh tortellini
- 1 medium onion sliced thin
- 1 seedless cucumber diced
- 1 yellow (or red or green) bell pepper diced
- ½ pint (or more) of red grape tomatoes sliced in half
For the dressing:
- ½ cup of olive oil
- ¼ cup of red wine vinegar
- 1 tablespoon of dijon mustard
- 1 teaspoon of honey
- ½ teaspoon each of sea salt and cracked black pepper
Method
- Preheat the oven to 375 degrees F and bring a pot of water to boil for tortellini.
- While water is heating up, cut up onion, cucumber, grapes, and tomatoes. When water comes to a boil, cook tortellini until desired texture. Fresh pasta tends to cook faster and may float when done. Drain tortellini and set aside.
- While tortellini is cooking, place chicken on a foil lined baking sheet and mix with olive oil, salt and pepper. Cover with another piece of foil and crimp edges. Bake for 20 minutes or until chicken reaches 165 degrees F. When done and cooled, cut into bite sized pieces.
- Combine all dressing ingredients in a bowl, mason jar, or cruet and mix well.
- In a large bowl combine cut up vegetables, chicken, tortellini, and dressing in a bowl and mix well. Serve right away or let it chill in the refrigerator. An option is to serve with shredded parmesan cheese.
Nutrition
Serving8 servingsCalories396kcalCarbohydrates29gProtein15gFat25gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat14gTrans Fat0.03gCholesterol40mgSodium578mgPotassium178mgFiber3gSugar4gVitamin A103IUVitamin C30mgCalcium96mgIron2mg
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